1 tablespoon olive oil
1 medium sweet onion, coarsely chopped
3-4 garlic cloves, minced
5 cups water
2 pounds carrots, peeled and sliced
2 tablespoons curry spice mix (I used curry powder)
1 Tablespoon vegetarian chicken-seasoning (such as McKay's)
1 teaspoon salt
1/4 teaspoon ground ginger
1 (14-ounce) can unsweetened coconut milk
Dash crushed red pepper
Saute the onions over medium high heat until lightly browned, stirring occasionally.
Stir in the garlic; continue sauteing for 1 minute.
Add the water, stirring up any stuck-on bits from the bottom of the pan.
Add the carrots, curry powder, chicken-style seasoning, salt and ground ginger; bring to a boil over high heat, then reduce the heat to medium-low, cover the saucepan and continue boiling gently for about 10 minutes, or until the carrots are just tender.
Transfer the mixture to a blender; cover and blend until completely smooth.
Return the pureed mixture to the saucepan; stir in the unsweetened coconut milk; bring just to a boil, stirring frequently.
If desired, add water to bring the soup to desired consistency.
Season to taste with crushed red pepper and additional salt, if desired.